Chocolate cake with zucchini

Description

It turns out that zucchini can be cooked tart. The cake turns out tender, juicy and very chocolate. Due to squash it slightly damp inside. The pub is not felt at all.

Ingredients

Zucchini

350 g
Flour

190 g
Yogurt

120 ml
Sugar

250 g
Butter

60 g
Vegetable oil

100 ml
Leavening agent

1 tsp
Soda

0.5 tsp
Cinnamon

1 tsp
Cocoa powder

4 Tbsp
Vanilla sugar

10 g
Chicken egg

2 piece
Instant coffee

2 Tbsp
Salt

0.5 tsp
Dark chocolate

40 g

Cooking

Zucchini wash, peel and seeds, grate on a medium (or fine grater), add salt and leave for 10-15 minutes to away excess moisture.

Mix the dry ingredients:flour, sugar, cinnamon, vanilla sugar, cocoa powder, baking powder and soda ( quenching is not necessary).

Now mix all the wet ingredients. Whisk 2 eggs (they need immediately, lightly beat with a fork), add 120 ml yoghurt 60 gr. softened butter, 100 ml of vegetable oil (I use sunflower oil, "Ideal").

Gradually add the dried ingredients and knead the dough. Add strong coffee (2 tablespoons coffee, pour 2 tsp of hot water).

Now squeeze our zucchini. Pressed the squash put directly into the batter, stir. The dough is obtained as thick cream.

For this cake it is best to take a split form (I d=24 cm) vystelit bottom of the baking paper, grease with oil (I used Ideal). Pour the batter into the form.

Bake in a preheated 180 C oven for about 45 minutes, until dry matches.

Hot cake sprinkle with grated chocolate. If no chocolate then you can sprinkle the cooled cake with powdered sugar.

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